This is a rustic specialty dish of Can Tho – a land in the Southwestern region of Vietnam, made from easy-to-find ingredients with simple preparation. It gives diners a feeling that is both novel and comforting, easy to digest, and especially suitable for friendly weekend “cheers” among close friends.

It may sound simple, but to make a truly delicious grilled apple snail with green pepper requires a few secrets from the local people of the Mekong Delta. First, the snails should be soaked in rice-washing water for about 20–30 minutes to remove all the slime. Before grilling, it is advisable to briefly boil the snails, then place them over charcoal. While grilling, add prepared fish sauce mixed with seasonings such as pepper, garlic, and monosodium glutamate… When the liquid inside the snail begins to boil and gradually reduces, transfer the snails to a plate lined with fragrant Vietnamese coriander. The slightly numbing spiciness of the pepper on the tip of the tongue, combined with a sweet and savory taste and a crunchy texture, makes it especially enjoyable to sip the broth after eating the meat.

Snails used for grilled pepper snails must be apple snails. This dish reaches its best flavor only when grilled over charcoal, as this method gives the food a natural aroma and allows the snail meat to cook evenly. When grilling on charcoal, remember to turn the snails frequently and place them shell-side down on the grill; otherwise, the shells and meat can easily burn.

On a bustling Can Tho night, sitting by a glowing charcoal stove and grilling snails, when the aroma spreads and the liquid inside the snails is nearly reduced, it means the dish is perfectly cooked. Sprinkle a few green peppercorns on top for an appealing look. Arrange each snail onto a plate and add a few sprigs of fresh herbs.

The snails are best enjoyed while still hot, sipping the rich sauce inside the shell and biting into a green peppercorn for the authentic experience. The gentle spiciness of the pepper, the savory sauce, and the crunchy, aromatic snail meat make the dish even more appealing and unique. Perhaps that is why grilled snails with green pepper need no additional dipping sauce.

And if you ever have the chance to visit Can Tho, remember to stop by Cai Khe Islet, sit by the riverside, and enjoy grilled snails with green pepper. You will surely be able to taste the very essence of Can Tho through this dish.